Cheese Fricassee
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
91Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein3.3 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.4 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium153 mg
Potassium271 mg
Calcium37 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate34 mcg
Choline9.2 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 40. The excerpt below is the record exactly as published.
Cheese Fricassee. Frizzle a sliced Spanisli onion in a little but- ter; when brown, add to it a tablespoonful of brown roux or other brown sauce, sufficient warm water to make it of the right consistency ; season it well. Slice into this some stale Stilton, Cheddar, or other cheese
Cook this with the app: pantry check, scaling, and the assistant.